Courgette, pea & pesto soup

Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 200
  • fat 8g
  • saturates 2g
  • carbs 21g
  • sugars 7g
  • fibre 8g
  • protein 12g
  • salt 1.05g

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 500g courgettes, quartered lengthways and chopped
  • 200g frozen peas
  • 400g can cannellini beans, drained and rinsed
  • 1l hot vegetable stock
  • 2 tbsp basil pesto, or vegetarian alternative
MPU 2

Method

  1. Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.

  2. Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.

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